MeatLoaf Slider Recipe

UT Tailgate-Meatloaf Sliders with poppy seed



24  Slider buns

1 pound ground sirloin

1 pound ground chuck

1 cup cubes country bread with crust

1 cup milk (for soaking bread)

2 medium carrots, peeled and cut into chunks

½ medium Vidalia onion, cut into chunks

2 medium celery stalks, cut into chunks

1 cup grated parmesan cheese

1 can diced basil, garlic tomatoes-drained

1 ½ teaspoons salt and pepper

1 teaspoon dried oregano or Italian seasoning

2 tablespoons olive oil


  1.  Preheat oven to 375 degrees.
  2. Line 9 x 13 pan with Reynolds oven bake parchment. Set aside. In small bowl, pour milk over bread cubes.
  3. Soak bread until soft, squeeze bread to remove excess milk.  Place bread into large mixing bowl.
  4. With a food processor and steel blade, process carrots, celery and onion until finely ground.  Add this mixture to the bread, add all remaining ingredients.
  5. Using hands form loaf into a 2 inch thick oblong loaf. Place in 9 x 13 inch pan.  Top with glaze. Bake one hour and 15 minutes.
  6.   Let rest in pan 10 minutes before removing from pan and cutting into 2 inch squares.  Serve with small slider buns.


To assemble:  Slice buns in half, place 2 x 2 inch slice of meatloaf on roll. Top with poppy seed slaw * if desired.  Garnish with pickle and cherry tomato pick.

Tested:  Sister Schubert Slider Rolls